The kitchen enjoys a state of the art setup with equipment built to specs and imported directly from France. It boasts a full size Molteni suite with two coup-de-feu developing 500F at their centre, two high-pressure open flame burners with a water catch-all, a full-size electric plancha, an adjustable Sordir salamander, and a high temp oven. It also includes an Electrolux combi oven with flash cooler/freezer for sous-vide preparation. Plus all the other high-end tools of the trade, including PacoJet, ThermoMix, reach-in freezer drawers for sorbets and ice-creams, etc…
We are looking for:
We are always interested in meeting dedicated professionals with corkscrews in hand, a positive attitude, proficient in French, and knowledgeable in wines and beers. Minimum two years experience in similar establishments here, elsewhere in Canada, or abroad.
Tell us more about yourself, email your résumé, or just give us a call at 416-596-6405 and ask for Chef Albert Ponzo or General Manager Jean-Jacques Quinsac.